Pork Tenderloin with Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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We had the pork at a German restaurant in Nebraska. I tried the recipe at home and have been making it every since, says Cathy Dwyer of Freedom, New Hampshire. Ingredients:
1/2 cup chopped carrot |
1/3 cup chopped onion |
3 tablespoons butter |
1 pork tenderloin (3/4 pound) |
1 cup beef broth |
2 tablespoons lemon juice |
1/2 teaspoon grated lemon peel |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
1 bay leaf |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
2 tablespoons half-and-half cream |
2 teaspoons minced fresh parsley |
Directions:
1. In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon peel, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a meat thermometer reads 160° and juices run clear. Remove meat and keep warm.
2. Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley. Yield: 2 servings.
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